Description
Hawaiian banana bread weaves tropical magic into a classic comfort treat, blending sweet island fruits with rich, moist bakery traditions. Coconut and pineapple elevate each slice, offering you a delectable journey through Pacific paradise with every delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 very ripe banana, mashed
- 20 ounces (567 grams) crushed pineapple in juice, not drained
- 2 eggs
Flour and Leavening Agents:
- 2 cups (240 grams) flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Fats, Sweeteners, and Extras:
- 1/2 cup (113 grams) butter, softened
- 1 cup (200 grams) sugar
- 1/4 cup (28 grams) shredded coconut, sweetened
Instructions
- Preheat oven to 350°F (175°C), ensuring the rack is positioned in the center for even baking.
- In a spacious mixing bowl, cream butter and sugar using an electric mixer until smooth and fluffy.
- Incorporate eggs individually, mixing thoroughly after each addition to create a uniform mixture.
- Gently fold in mashed bananas and crushed pineapple, including the tropical fruit’s natural juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt to eliminate potential lumps.
- Gradually fold dry ingredients into the wet mixture, stirring until just combined to prevent overmixing.
- Delicately stir in shredded coconut, distributing evenly throughout the batter.
- Grease a loaf pan with non-stick spray or line with parchment paper for easy removal.
- Transfer batter into prepared pan, smoothing the top with a spatula for even baking.
- Bake for 55-65 minutes, rotating pan halfway through to ensure uniform browning.
- Test doneness by inserting a toothpick into the center; it should emerge clean with minimal crumbs.
- Remove from oven and let bread rest in pan for 10 minutes to stabilize its structure.
- Transfer to a wire rack and cool completely before slicing to maintain optimal texture.
- Slice and serve plain, with a pat of butter, or alongside a scoop of vanilla ice cream for a decadent treat.
Notes
- Drain pineapple thoroughly to prevent excess moisture that could make the bread soggy and affect its texture.
- Toast coconut beforehand to enhance its nutty flavor and add a delightful crunch to the bread.
- Use overripe bananas for maximum sweetness and better binding of ingredients.
- Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version without compromising taste.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 272 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg